🔥 Charcoal Spaghetti with Mussels & Lemon Butter Cream Foam | Luxury Pasta with Salmon Caviar

Описание: Experience pasta like never before! 🍝✨
In this video, I’m taking homemade charcoal spaghetti to the next level—delicately cooked in a silky lemon butter sauce, finished with a light cream foam, and crowned with luxurious salmon caviar. This dish is where modern gastronomy meets Italian soul.

Perfect for anyone who loves fine dining, culinary creativity, and bold flavor combinations. Watch closely—I’ll share every step of the recipe, from making the pasta dough to plating it with elegance worthy of a Michelin-starred table.

⚡ Don’t forget to like, comment, and subscribe to Culinary Museum by Chef Mohamed Abdell for more next-level recipes!

📖 Recipe – Charcoal Spaghetti with Mussels, Lemon Butter & Cream Foam, Salmon Caviar

Homemade Charcoal Pasta Dough

200 g (1 ½ cups) 00 flour

2 large eggs

1 tbsp activated charcoal powder

1 tsp olive oil

Pinch of salt

For the Sauce & Toppings

300 g fresh mussels, cleaned

80 g unsalted butter

1 lemon (zest + juice)

100 ml dry white wine

100 ml heavy cream (for foam)

1 tsp soy lecithin (optional, for stable foam)

20 g salmon caviar

Fresh parsley, finely chopped

Method

Make the pasta dough – Mix flour, charcoal, and salt. Add eggs and olive oil. Knead until smooth. Wrap and rest for 30 min. Roll and cut into spaghetti.

Cook mussels – In a pan, melt butter, add white wine, lemon zest, and juice. Steam mussels until they open. Remove mussels, keep the sauce.

Cook pasta – Boil charcoal spaghetti until al dente. Toss gently in the mussel-lemon butter sauce.

Make cream foam – Warm cream with a touch of soy lecithin. Froth with a hand blender until light and airy.

Plate – Twirl spaghetti into a nest, top with mussels, spoon over lemon butter, crown with cream foam, and finish with salmon caviar and parsley.

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